• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my  medium Bonmat on top of a medium perforated baking sheet. Set Aside.
• Preheat oven to 350F/180C.

BLACK VELVET PEANUT BUTTER COOKIES PREPARATION

• Place butter in a small sauce pan and heat on low until melted.

  In a mixing bowl, bloom the hot melted butter together with the black cocoa powder and unsweetened cocoa powder. NOTE: Blooming your cocoa powder just means that you’re mixing the cocoa with a hot liquid. Doing so releases the cocoa powder particles from a very thin membrane on them, exposing cocoa solids and bringing out more flavor!
  0.71 oz black cocoa powder, 0.18 oz unsweetened cocoa powder, 1.76 oz butter
  
• Add the peanut butter and whisk until it is completely smooth.
  2.12 oz creamy peanut butter
  
• Then, add the light brown sugar, egg and vanilla bean paste. Mix until combined.
  3.17 oz light brown sugar, 1 egg, 1 tsp vanilla bean paste
  
• Fold in the all-purpose flour, baking soda and sea salt until just combined. NOTE: Do not overmix.
  3.17 oz all-purpose flour, 1/2 tsp baking soda, 1/4 tsp sea salt
  
• Scoop the cookie dough using a 1.5 Tbsp Cookie Scoop. Roll each cookie in the granulated sugar and place them on your baking sheet apart.
  1.76 oz granulated sugar
  

BAKE!

• Bake for 8 minutes at 350F180C. (Every oven heats differently, monitor your cookies from 6 minutes). It is ready when they have puffed up, the top staying soft.
  
• Working very quickly, IMMEDIATELY after the cookies come out of the oven, press one peanut butter Reese's heart into the center of each cookie. Enjoy & Bon Appétit!
  12 Reese's Peanut Butter Hearts
  
• N.B. These cookies are best when stored in a metal tin box up to 3 days.